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Homemade Sweet and Savory Beef Jerky made from thinly sliced eye of round roast arranged on a wire rack over a baking sheet, showing dark, glossy pieces of sweet and smoky beef jerky dried in a dehydrator or oven

Sweet and Savory Beef Jerky

Learn how to make homemade beef jerky with this easy recipe using eye of round roast, soy sauce, brown sugar, and smoked paprika. Includes both dehydrator and oven methods for perfectly flavorful jerky every time.
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Prep Time 20 minutes
Cook Time 4 hours
Servings 10

Equipment

  • Dehydrator optional

Ingredients
  

  • 3-4 pound eye of round roast trimmed of fat and silver skin
  • 1 cup dark brown sugar
  • 1 cup soy sauce
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon curing salt Prague Powder #1
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions
 

Partially freeze the beef

  • Place the eye of round roast in the freezer for 30–45 minutes.
  • This firms up the meat and makes it much easier to slice into thin, even strips.

Slice the beef

  • Using a sharp knife, slice the beef very thin (about ⅛ inch thick).
  • You can slice:
    Against the grain for more tender jerky
    With the grain for a chewier, traditional jerky texture
    Trim any visible fat since fat can cause jerky to spoil faster.

Make the marinade

  • In a large bowl combine:
    brown sugar
    soy sauce
    Worcestershire sauce
    smoked paprika
    curing salt
    black pepper
    onion powder
    garlic powder
    Whisk until the sugar is mostly dissolved.

Marinate the meat

  • Add the sliced beef to the marinade and toss until every piece is fully coated.
  • Cover and refrigerate for 12–24 hours, stirring once or twice to evenly distribute the marinade.

Dehydrator Method

  • Remove the beef from the marinade and gently pat dry with paper towels.
  • Arrange the slices in a single layer on dehydrator trays, making sure the pieces do not overlap.
    beef jerky in dehydrator
  • Set the dehydrator to 160°F.
  • Dry the jerky for 4–6 hours, or until the jerky is dry but still slightly flexible.
  • The jerky should bend without snapping in half.

Oven Method

  • Preheat the oven to 170°F (or the lowest temperature your oven allows).
  • Line baking sheets with foil and place a wire rack on top.
  • Arrange the jerky slices on the rack in a single layer.
    beef jerky in oven
  • Leave the oven door slightly cracked to allow moisture to escape.
  • Dry for 4–6 hours, checking periodically until the jerky reaches your desired texture.